Kenji's streamlined meatloaf¶
Introduction and source notes¶
I’ve found this recipe on YouTube. These are my notes while following along cooking it.
Directions¶
Preheat oven to 175 °C.
The loaf¶
Put in a bowl and mix by hand into a paste:
- 100 g Bread (following 1:10 ratio bread:meat)
- I've once soaked a pretzel and topped up with Panko.
- 1 egg
- ½—¾ cup buttermilk
- pinch of salt
- ground pepper
- 2 tbsp powdered gelatin (~13 g)
- if you like, ½ tsp instant beef broth
Make a mirepoix with butter of chopped…:
- onions
- carrots
- celery
Add the paste in a bowl with
- 300 g ground beef
- 300 g ground pork
- 300 g ground veal
- 1 tbsp soy sauce
- dash of Worcestershire sauce
- ~10-12 g of salt (about 1 %)
- pepper
- the mirepoix
- ~120 g grated (mozzarella) cheese. The cheese should be really fine and not these long sauerkraut-y strings: these do not mix well.
…and knead it until it is homogenous. Do not overmix.
Turn out the mass onto a sheet with parchment paper.
Wet hands with water and form a nice loaf. The ends should be relatively square to not have too tiny ends.
Put it into an oven at 60 °C (140 °F) for 35–40′.
The glaze¶
Add in the mirepoix pan
- ~½—¾ cup of ketchup
- equal amount of brown sugar
- splash of cider vinegar
- splash of worcestershire sauce
- dash of soy sauce
Bring it to simmer, taste it, let cool.
Glazing¶
Check the core temp of loaf to be 60 °C (140 °F).
Turn the oven to max.
Brush glazing onto loaf, back into oven for 3′.
Apply a second coat of glazing, back into the oven for 3′.
Add a final layer, repeat.
Let rest until core temp of 65-66 °C (150 °F)
Transfer to cutting board, slice.